The Rianata pizza from Trapani is a typical street food of Trapani, a simple recipe but full of flavor.
Rianata comes from the dialect term “rieno” which means oregano, indicating the main ingredient of this preparation, which is oregano. It is also known as origanata pizza. The other indispensable ingredients in this pizza’s topping are tomatoes, anchovies, and lots of grated pecorino cheese. The result is a fragrant and flavorful pizza that conquers the palate. The variant of this pizza with mozzarella is called Rianella.
Read how to make rianata pizza with the easy recipe you can find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 10 – 12 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Rianata Pizza
- 3.2 cups all-purpose flour (or half all-purpose flour and half durum wheat semolina)
- 0.35 oz fresh yeast
- 1 cup water
- 1 tbsp extra virgin olive oil
- 1 tsp sugar (level)
- 1 tsp salt (generous)
- 14 oz peeled tomatoes
- 5 fillets anchovies
- 2.5 oz pecorino (grated)
- 1 clove garlic
- parsley
- oregano
- sugar
- extra virgin olive oil
- salt
Preparation of Rianata Pizza
Crumble the fresh yeast in a small bowl, add the sugar and dissolve it with a bit of room temperature water taken from the total needed for the recipe.
In a large bowl, put the flour and make a well in the center.
Pour in the yeast mixture and start kneading, adding the rest of the water gradually.Also add the tablespoon of extra virgin olive oil and salt and continue kneading to incorporate them.
Transfer to a floured work surface and knead vigorously and thoroughly until you have a smooth, elastic, and homogeneous dough.
Form a ball and place it in a lightly oiled bowl.
Cover the bowl with cling film, sealing it well, and let rise in a warm, draft-free place until doubled in size (it may take two or three hours, depending on the outside temperature).At the end of the resting time, blend the peeled tomatoes and season them with a drizzle of extra virgin olive oil, a pinch of sugar, minced garlic clove, oregano, chopped parsley, and salt.
Spread the dough with your fingers on a lightly oiled tray of 12 x 16 inches, then top it with the prepared sauce.
Add the minced anchovies and sprinkle everything with grated pecorino and a generous amount of oregano.Preheat the oven to 482°F in static mode, and when it reaches the temperature, bake your rianata pizza on the lowest rack for ten minutes.
Move it to the middle rack and let it bake for another eight minutes.
Remove from the oven and serve immediately, very hot.
Notes
If you want to stay updated on all my recipes without missing any, follow me also on my Facebook page you can find by clicking HERE.
